Easy Recipes
Ingredient Spotlight

Best Southern Fried Chicken Batter

Indulge in the crispy, flavorful delight of the Best Southern Fried Chicken Batter! This classic recipe promises to deliver mouthwatering fried chicken with a perfect blend of spices and a satisfying crunch in every bite. Whether you’re hosting a gathering or simply craving a comforting meal, this Southern fried chicken batter is sure to impress. Follow along as we guide you through the simple steps to create this irresistible dish that will leave your taste buds craving more.


  • 2 beaten eggs
  • 1 cup milk
  • 2 teaspoons paprika
  • 1/2 teaspoon poultry seasoning
  • 4 teaspoons garlic salt
  • 2 teaspoons black pepper
  • 2 cups all-purpose flour


  1. Prepare Egg Mixture: In a bowl, beat the eggs and milk together until well-combined.
  2. Prepare Flour Mixture: In a large plastic bag, combine the flour with garlic salt, black pepper, poultry seasoning, and paprika. Seal the bag and shake well to ensure even distribution of the spices.
  3. Coat Chicken: Place the chicken pieces into the plastic bag with the flour mixture. Seal the bag and shake it to coat the chicken evenly with the seasoned flour.
  4. Dip in Egg Mixture: Dip each flour-coated chicken piece into the egg mixture, ensuring it is fully coated.
  5. Coat Again in Flour Mixture: Once coated with the egg mixture, place the chicken back into the plastic bag with the seasoned flour mixture. Seal the bag and shake it again to coat the chicken for a second time.
  6. Heat Oil: Heat oil in a skillet to 365 degrees Fahrenheit (185 degrees Celsius).
  7. Fry Chicken: Carefully place the coated chicken pieces into the hot oil. Fry the chicken, turning occasionally, until golden brown on all sides, ensuring it is cooked through.
  8. Drain and Serve: Once the chicken is cooked through and crispy, remove it from the skillet and drain on paper towels to remove excess oil. Serve hot and enjoy the deliciously crispy Southern fried chicken!

FAQs (Frequently Asked Questions):

  1. Can I use boneless chicken for this recipe?
    • Yes, boneless chicken pieces can be used for this recipe. Adjust the frying time accordingly to ensure they are cooked through.
  2. Can I use a deep fryer instead of a skillet?
    • Absolutely! A deep fryer can be used instead of a skillet for frying the chicken. Follow the manufacturer’s instructions for heating and frying.
  3. Can I make the flour mixture in advance?
    • Yes, you can prepare the seasoned flour mixture in advance and store it in an airtight container until ready to use.
  4. Can I adjust the seasoning to suit my taste preferences?
    • Of course! Feel free to adjust the seasoning quantities or add additional spices to customize the flavor of the fried chicken batter.
  5. How do I know when the chicken is cooked through?
    • The chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit (75 degrees Celsius) and the juices run clear when pierced with a fork.
  6. Can I use buttermilk instead of regular milk?
    • Yes, buttermilk can be used as a substitute for regular milk in the egg mixture for added flavor and tenderness.
  7. Can I oven-bake the chicken instead of frying it?
    • While frying yields the classic crispy texture, you can bake the chicken in the oven for a healthier alternative. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and bake until cooked through, flipping halfway through.
  8. Can I freeze the leftover fried chicken?
    • Yes, leftover fried chicken can be frozen for future use. Allow it to cool completely, then store it in an airtight container or freezer bag. Reheat in the oven until heated through before serving.


  1. Ensure the oil is heated to the correct temperature before frying to achieve a crispy exterior and juicy interior.
  2. Use a meat thermometer to check the internal temperature of the chicken to ensure it is cooked through.
  3. For extra flavor, marinate the chicken pieces in buttermilk for a few hours before coating them with the seasoned flour mixture.
  4. Allow the fried chicken to rest on a wire rack for a few minutes after frying to prevent it from becoming soggy.

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